*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Poultry                          Main Dish
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4   c            Olive oil
    2                    Fryers, cut in serving pcs.
    2       ts           Salt
    6                    Chorizo links
    4       c            Uncooked rice
    2       ts           Garlic, minced
    1       lg           Onion, chopped fine
    1       lg           Bell pepper, chopped fine
      1/4   ts           Mexican saffron, crumbled
    6       c            Chicken stock (or more)
    6       lg           Ripe tomatoes,peel,chop
    1       pk           Frozen green peas
    4       oz           Pimento strips (sm. jar)
   Pour oil into a large heavy fying pan and heat to
   med-high temp.  Add the chicken pcs. and sprinkle with
   salt.  You may need to fry part at a time. Add more
   oil if needed.  Brown each pc. and transfer to lge.
   baking dish.
   In same oil, brown chorizo links-remove to baking
   dish, spacing between chicken pcs.  Add half the rice
   in even layer.  In same fat, saute garlic, onion and
   bell pepper, stirring to cook evenly.  When vegs. are
   limp, distribute evenly over top of the chicken,
   sausage and rice, then spoon remaining rice over the
   top.  Add saffron to chicken stock and mix well. Pour
   over rice.  Add the chopped tomatoes.  Cover tightly
   and bake at 350 F. for 1 1/2 hrs.  DON'T PEEK!!!
   Meantime, slightly cook green peas with a pinch of
   baking soda and keep warm in the pan.  Check to be
   sure rice is fluffy and chicken pieces well done.  If
   not, bake a little longer.  For service transfer to
   another dish, if desired, and garnish with drained
   green peas and pimento strips.
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